Talk:Whipped-cream charger

What is 'heavy cream'? Is it the same as double or whipping cream? If so, could this be added in brackets after the phrase 'heavy cream'?
 * I don't know what double cream is, but where I'm from heavy cream and whipping cream are the same thing. You might check out the wikipedia article on cream. --Ddawn23 06:05, 17 November 2006 (UTC)

Wow, whomever wrote this article knows a bit too much about whipped cream :P OnionRingOfDoom 17:14, 11 January 2006 (UTC)OnionRingOfDoom

first line shouldn't include carbon dioxide as this cannot be used for whipped cream because it makes it go sour, this is the reason why nitrous oxide is used

Drug References
While I understand that these should be included, I believe that if instructions are given on how to consume it, information should also be given on the risks associated with inhaling Nitrous oxide. Anyone know them?


 * I agree with you, and by all means encourage you to add it yourself. But I would have to search to find them. -Theanphibian (talk • contribs) 06:26, 21 July 2007 (UTC)


 * I added that sometimes auto-grade N20 is mixed with SO2 making it harmful. —Preceding unsigned comment added by 76.16.138.78 (talk) 06:24, 21 December 2007 (UTC)


 * SO2 smells good. It's the smell of used fireworks.  It's not harmful in small quantities (perhaps you were thinking of H2S). ThVa (talk) 14:40, 9 August 2008 (UTC)

WTF???
Nitrogen binding to fat to make a solid? Huh?- That's right- this is the process: the agitation and the air bubbles that are added cause the fat globules to begin to partially coalesce in chains and clusters and adsorb to and spread around the air bubbles.As the fat partially coalesces, it causes one fat-stabilized air bubble to be linked to the next, and so on. The whipped cream soon starts to become stiff and dry appearing and takes on a smooth texture. This results from the formation of this partially coalesced fat structure stabilizing the air bubbles. The water, lactose and proteins are trapped in the spaces around the fat-stabilized air bubbles.

Earth's atmosphere is approximately 78% nitrogen. —Preceding unsigned comment added by 76.180.83.138 (talk) 05:18, 10 September 2007 (UTC)

Charles's Law
I'm no expert on physical chemistry... but I am a barista, so I know a little about whipped cream:)

In the second paragraph of the "Culinary Use" section, the author refers to Charles's Law. It seems to me that Boyle's Law would be a more accurate explanation.

Perhaps a professor or scientist could explain further? 75.33.91.17 (talk) 15:41, 25 November 2008 (UTC)

Merger of Whipped-cream charger and Nitrous oxide ?
Someone (not me) has added a proposed merge tag on Whipped-cream charger (saying it should be merged with Nitrous oxide), but didn't add anything about it on the talk pages. The discussion link goes to the nitrous oxide article, but there's nothing there. I don't think the article needs to be merged, and I wonder if the person adding the tag is going to claim consensus without having actually instigated a discussion. Either way, something should have been added to the talk pages for these articles, so I am doing it now. Discuss. :D Rifter0x0000 (talk) 03:31, 31 January 2010 (UTC)

Cannister Size
Does anyone else think that an internal size of 10cm^3 sounds a bit large? especially for an 8g cannister. Maybe they meant 1cm^3? —Preceding unsigned comment added by 202.14.152.205 (talk) 04:08, 10 February 2011 (UTC) Not really, since 1cm^3 of water weighs a gram, its not hard to imagine a 10cm^3 cannister holding 8g of gas. Remember 1cm^3 is a little box with side only 1 cm. — Preceding unsigned comment added by Drexelius (talk • contribs) 07:38, 10 July 2011 (UTC)


 * According to the MacOS spotlight, 10cm^3 is a little more than 2 teaspons. 97.126.3.170 (talk) 15:28, 10 May 2023 (UTC)

Robot poo?
Really? Atypicaloracle (talk) 14:37, 1 January 2014 (UTC)

'Safety' link does not support text
The paragraph that states that the cream in a dispenser may be safely refrigerated for up to two weeks is not supported by the reference. Other online references claim two weeks to two months. This /seems/ optimistic, but could be the case given that NO2 inhibits bacterial growth. 97.126.3.170 (talk) 15:26, 10 May 2023 (UTC)